Low Carb | Chicken Zucchini Casserole #chicken #zucchini #casserole

Zucchini is in the top five on my favorite vegetables list. I love zucchini in the summer, since it seems to be everywhere. Last night, I needed to use up a bunch of zucchini and I figured I’d make a casserole. Casseroles are awesome for weeknights, because you can throw it all together and bake it.

Ok, the zucchini needed a little prep before being added to the casserole. Zucchini gets super SUPER watery when baked and it can ruin a casserole. So the zucchini has to be slightly cooked and drained before being added to the casserole.

Chicken Zucchini Casserole

Low Carb Chicken Zucchini Casserole with layers of chicken, zucchini noodles and easy enchilada sauce. Lots of fiber, vegetables and protein.

Prep Time: 25 minutes

Cook Time: 50 minutes

Total Time: 1 hour 15 minutes

Ingredients

• 1 tbsp jalapeno, minced
• 2 tsp maple syrup or honey
• 1 tsp cumin, ground
• 1 tsp garlic powder
• 1/4 tsp salt + more for zucchini
• 1/4 tsp black pepper, ground
• 1 tsp avocado oil
• 1/4 cup quinoa, uncooked
• 1 1/2 cups (7 oz) any hard cheese, shredded
• 2 lbs zucchini, cut lengthwise into 1/8” thick slices
• 1 lb chicken thighs or breasts, boneless & skinless
• 28 oz tomato sauce, low sodium
• 3 tsp low sodium organic taco, divided

Instructions

1. In 9 x 13 baking dish, place sliced zucchini in a single layer and sprinkle with salt, repeating with remaining zucchini. Set aside for 30 minutes. Salt will pull away moisture from zucchini making less watery chicken and zucchini casserole.
2. Sprinkle chicken with 1 tsp taco seasoning and using tongs toss to coat. Preheat large skillet on medium heat, swirl oil to coat and add chicken. Cook for 5 minutes or until white edges appear, turn and cook for 5 more minutes or until cooked through. Transfer to a cutting board and shred with 2 forks. Set aside.
3. In a medium bowl, add tomato sauce, 2 tsp taco seasoning, jalapeno, maple syrup, cumin, garlic powder, salt and pepper; stir to combine and set aside.
4. Preheat oven to 375 degrees F. Pat dry each zucchini layer with paper towels transferring to another dish (plate). You want to absorb moisture between each zucchini layer as much as possible.
5. Wipe dry the baking dish, spread a few tablespoons of tomato sauce mixture and sprinkle with quinoa (helps to absorb liquids). Place sliced zucchini overlapping a bit to create a single layer. Top with 1/3 of shredded chicken, then a bit of cheese (reserving a bit more than half for the top) and 1/3 of tomato sauce. Repeat until you run out of ingredients finishing with a layer of zucchini, topped with a bit of tomato sauce, then sprinkled with remaining cheese.
6. Bake covered with aluminum foil or silicone lid for 30 minutes, then uncover and bake for another 20 minutes. Let stand for 20 minutes before slicing. Cut into 8 slices and serve hot.

Low Carb Recipes For Dinner,Low Carb Recipes Keto,Low Carb Recipes Snacks,Low Carb Recipes Easy,Low Carb Recipes Diabetic,Low Carb Recipes Breakfast,Low Carb Recipes Dessert,Low Carb Recipes Crockpot,Low Carb Recipes Atkins,Low Carb Recipes For Lunch,Low Carb Recipes Vegetarian,Low Carb Recipes Chicken,Low Carb Recipes High Protein,Low Carb Recipes Healthy,Low Carb Recipes Beef,Low Carb Recipes Sides,Low Carb Recipes Videos,Low Carb Recipes On A Budget,Low Carb Recipes Meal Prep,Low Carb Recipes Simple,Low Carb Recipes Instant Pot,Low Carb Recipes Soup,Low Carb Recipes Slow Cooker,Low Carb Recipes Casserole,Low Carb Recipes Shrimp,Low Carb Recipes For Kids,Low Carb Recipes Vegan,Low Carb Recipes Quick,Low Carb Recipes Dairy Free,Low Carb Recipes For Two,Low Carb Recipes Bread,Low Carb Recipes Best,Low Carb Recipes For Picky Eaters,Low Carb Recipes Cheap,Low Carb Recipes Mexican,Low Carb Recipes For One,

Share this post